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Easy Baked Cream Cheese Corn Dip for Your Next Party

A spoonful of hot, cheesy corn dip with cream cheese being lifted from a baked white casserole dish.
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Make this simple, hot cream cheese corn dip for your next gathering. It is cheesy, packed with flavor from taco seasoning, and bakes up perfectly in one dish.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup fresh or frozen corn kernels (optional, for texture)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained canned corn, drained Rotel, Monterey Jack cheese, cheddar cheese, and the entire packet of taco seasoning. If you are using extra fresh or frozen corn kernels, mix them in now.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the edges are lightly golden.
  6. Let the dip rest for 5 minutes before serving warm with tortilla chips or crackers.

Notes

  • For a slow cooker version, combine all ingredients and cook on low for 2 hours or high for 1 hour, stirring halfway through.
  • To keep this cheesy corn dip melty on the buffet, transfer the baked dip to a small slow cooker set to the ‘Keep Warm’ setting.
  • If you want a little extra heat, add 1/4 cup of diced jalapeños along with the Rotel.

Nutrition

Find it online: https://cookerykings.com/corn-dip-with-cream-cheese/